Immersion Blender Mayonnaise Recipe

Homemade mayonnaise is truly great; most people don't bother to make it because you can buy it so easily in the store, but homemade really is much better.I have never …

Rating: 5/5(1)
Total Time: 4 mins
Category: Sauces
Calories: 1502 per serving
1. Stick or "immersion" blenders come with a beaker which fits nicely around the blender. If you don't have this beaker, find a thin, tall container which fits closely around the blender.
2. Place the egg yolks, lemon juice, white wine vinegar, Tabasco, water, dry mustard, salt, and cayenne pepper in the beaker.
3. Gently pour the grape seed oil (or whichever oil you have decided to use) on top of all the other ingredients in the beaker.
4. Place the stick blender in the beaker, with the bottom of the blender resting on the bottom of the beaker.

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Instructions. Combine the yolks, lemon juice, salt, and mustard: Combine the yolks, lemon juice, salt, and mustard in the blender cup or …

Rating: 2.1/5(11)
Calories: 335 per serving
Category: Condiment

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Mixing mayonnaise with a whisk doesn’t seem to come out as thick as the immersion blender or food processor versions. If making by …

Rating: 5/5(8)
Total Time: 10 mins
Category: Dressing, Sauce
Calories: 266 per serving
1. Combine all ingredients in a slender tall container.
2. Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn't reach the egg, this method will not work.
3. Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).
4. Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.

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Run the immersion blender for 40 seconds until the mixture is light yellow in colour. Make sure you place the immersion blender stick at the bottom of the jar so that everything combines well. Slowly add olive oil, a tablespoon at a time. Once the mixture tends to thicken, add lemon juice and salt. Transfer it to a dry and airtight container.

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This whole egg mayonnaise recipe is the best mayonnaise recipe ever. Not only it tastes amazing, it is cheap and has no chemicals in it, …

Reviews: 4
Calories: 2104 per serving
Category: Dips, Sauces And Dressings
1. Break the egg into the jar belonging to your immersion blender or in a jar/jug of similar size. It should be tall, not too wide, wide enough to fit the head of the blender tightly.
2. Add the mustard, lemon juice, salt, pepper and oil
3. Place the immersion blender in the jar, it should sit on the bottom of the jar. Turn it on, keep it fixed there and count to 10. The mayo should start to emulsify.
4. Very slowly, start moving the immersion blender up and down counting to 10-15 again, it should not take much longer than that.

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Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn’t reach the egg, this method will not work. Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).

Cuisine: American
Category: Dip, Sauce & Condiment
Servings: 1
Total Time: 10 mins

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In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the …

Rating: 4/5(1)
Total Time: 5 mins
Category: Sauces
Calories: 71 per serving
1. In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
2. Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
3. * Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
4. * Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.

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Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt …

Ratings: 59
Calories: 251 per serving
Category: Condiments And Sauces, Condiment

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Prep: 5 minutes. Cook: 0 minutes. Total: 5 minutes. This immersion blender Whole30 mayo is ready in just about one minute – totally …

Ratings: 32
Calories: 200 per serving
Category: Condiment
1. Place all ingredients in the jar that just fits the head of your immersion blender - if your immersion blender came with a jar, that's perfect. The size of the jar is important, though: the circumference of the jar must be only slightly larger than the head of the blender (letting it fit at all) and the mixture must reach the blades. Let ingredients settle for a few seconds.
2. Place head of immersion blender down into the mixture, at the bottom of the jar. Turn on low speed. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head - this will take a few seconds. Increase the speed to medium and then to high. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil; turn the blender off and use the head to push down the oil at the top if necessary. When all oil is emulsified, remove blender and season with salt to taste.

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Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend …

Rating: 3/5(1)
Total Time: 5 mins
Category: Sauces And Condiments
Calories: 189 per serving

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How to make 1 minute mayonnaise at home? Easy homemade mayonnaise recipe with immersion blender. For yummy homemade mayo you need only simple ingredients. Th

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4. In the bowl of a food processor, pulse the yolks, vinegar, 1 tablespoon water, salt and pepper until well combined. 5. Add the canola oil in …

Servings: 2
Total Time: 8 mins
Category: CONDIMENTS
1. Place the yolks, vinegar, 1 tablespoon water, salt and pepper in a 2-cup measuring cup or a tall beaker used for immersion blenders. Stand the immersion blender in the beaker or measuring cup, then slowly pour in the canola oil so that it settles on top of the other ingredients. (If you've heated the yolks first, allow them, along with the vinegar, salt and pepper, to settle for about 5 minutes after adding the oil so that the oil rises to the top.)
2. With the blender held against the bottom of the glass, pulse until the mixture begins to emulsify, almost immediately. Continue to pulse, turning the blender a bit, but keeping it pressed against the bottom of the container. Keep pulsing until most of the mayonnaise is emulsified, less than 1 minute, then slowly plunge the blender a bit to mix thoroughly. Spoon the mayonnaise into a medium bowl, then whisk in the olive oil and lemon juice until very well combined. Serve immediately or store tightly covered in the refrigerator for up to 2 days.
3. To make using a food processor:
4. In the bowl of a food processor, pulse the yolks, vinegar, 1 tablespoon water, salt and pepper until well combined.

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How to Make Mayonnaise in a Mason Jar. The key to this low-carb mayonnaise is the wide mouth pint size mason jar and immersion blender.The small space of the mason …

Rating: 4.8/5(77)
Calories: 84 per serving
Category: Condiment
1. In a wide mouth pint mason jar, add all the ingredients.
2. Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Watch the recipe video to see the entire process in real time.
3. Taste for flavor. Feel free to add more salt or lemon juice if preferred.
4. Store in the pint mason jar. Will keep refrigerated for about 2 weeks. Just check for spoilage.

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Using an immersion blender, pulse until a thick mayo forms—lifting the blender up and down gently as you pulse to get it nice and fluffed. Enjoy as desired immediately, or …

1. Add all ingredients to a tall glass or measuring cup.
2. Using an immersion blender, pulse until a thick mayo forms—lifting the blender up and down gently as you pulse to get it nice and fluffed.
3. Enjoy as desired immediately, or store in an airtight container in the fridge for later!
4. Lasts up to 1 week in the fridge.

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Normally mayonnaise recipes tell you to have a room temperature egg. To slowly pour the oil in and blah blah. That takes too long. All you need to accomplish 1-minute …

Reviews: 36
Total Time: 15 mins
Servings: 4
1. Place egg, lemon juice and salt in blender or food processor and start running on low.
2. Once mixed slowly start dripping your oil in
3. I drip 1 tbsp of oil at a time and let it mix for at least a minute
4. As you continue to add your oil, it will emulsify but continue to add slowly so you don't break it

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Immersion blender is a good compromise. Butas others have mentioned, use a vessel that is just slightly bigger than the immersion blender. 2. To save a broken mayo - you can prepare another egg yolk and then add …

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Turn on the immersion blender and blend for 20-30 seconds and watch as the mixture emulsifies. Next, move the immersion blender up and down for another 20-30 …

Rating: 5/5(5)
Category: Pantry Staples
Cuisine: Americana
Total Time: 2 mins
1. Put all ingredients into a jar. If you want, you may also add whey.
2. Place an immersion blender into the jar so that the bottom of the blender is on top of the egg and touching the bottom of the jar.
3. Turn on the immersion blender and blend for 20-30 seconds and watch as the mixture emulsifies.
4. Next, move the immersion blender up and down for another 20-30 seconds to make sure that all the oil is incorporated into the mixture

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Frequently Asked Questions

Can you make mayonnaise with an immersion blender?

  • Begin by placing all ingredients in a wide mouth mason jar of other tall, cylinder shaped container. ...
  • Place the immersion blender in so that it sits firmly on the bottom of the container. ...
  • Once most of the mixture has emulsified and looks like mayo (less than a minute!), you can begin to move the immersion blender up and down to incorporate any oil ...

How to make mayonnaise without a blender?

To make this tangy, luscious condiment without any sort of blender, you will need:

  • 1 whole egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon sugar
  • 1 1/2 cups vegetable oil

How to make homemade mayo with an immersion blender?

With an Immersion Blender (easiest method):

  • Add all the ingredients and let settle about 1 minute.
  • Place the immersion blender in the bottom and turn it on to high speed. Do not move the blender, allow the mixture to thicken.
  • Once thickened, stop blending immediately.

How do you make homemade mayonnaise?

Top Tips for Making Mayonnaise

  • Use pasteurized eggs if using raw eggs is a concern. ...
  • Use room temperature eggs. ...
  • Always add the lemon juice first. ...
  • Start with a VERY slow stream of oil. ...
  • Season the mayonnaise with good quality sea salt and add only a tiny pinch at a time. ...
  • Only use fresh squeezed lemon juice. ...

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